Blueberry Butter

Blueberry Butter

Blueberry Butter

Preserving Method: Water Bath Canning

Makes about 6 half-pint jars 

Two appealing recipes with one batch of blueberries! First make our blueberry syrup, then use the pulp to make this smooth fruity butter. 

You will need

  • 5-1/2 cups blueberry pulp reserved from Blueberry Syrup (Pg 136 in The All New Ball Book of Canning and Preserving)
  • 3 cups sugar
  • 1 Tbsp. Lemon zest
  • 1-1/2 Tbsp. Fresh lemon juice 
  • 1/4 tsp. ground nutmeg
  • 6 Ball® half-pint glass preserving jars with lids and bands
  • Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker



  1. Process blueberry pulp in a food processor 1 minute or until very smooth. Combine pureed pulp, sugar, and remaining ingredients in a 6qt. stainless steel or enamled dutch oven. Bring to a boil over medium heat, stirring often. Reduce heat, and simmer, stirring constantly, 1 hour or until mixture thickens and holds it's shape on a spoon.
  2. Ladle hot blueberry butter into a hot jar, leaving 1/4- inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled  
  3. Process jars 10 minutes, adjusting for altitude. Turn off heat: remove lid, and let jars stand 5 minutes. Remove jars and cool. 

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).